The Essentials of Classic Italian Cooking Hardcover – 3 Jun. 2011

I’ve just made the Bolognaise. It’s the best one I’ve ever cooked thanks to Marcella Hazan. No pictures but well written with explanatory notes.

I bought this as an ebook on offer for 99p. Wow! What a bargain. I’ve downloaded to iPad and it’s an incredible book. In addition to numerous recipes, the extensive introductory section really gets to the heart of how Italian food is cooked. The secret to making a good base sauce, the importance of adding ingredients in order. I’ve always realised that there’s wide variety in Italian cooking. Some areas are predominately meat eating, others fish. Some are vegetarian based, some use pasta, others rice or other grain. I didn’t really understand the reasons for this but this book explains all. It’s absolutely fascinating and I’ve learned so much.This really is a bible for getting to the heart of preparing really superb Italian food in the home. It’s easy to read and the recipes are well set out, with simple instructions and no really obscure or difficult to obtain ingredients. Many recipes are truly simple; pasta, veg, garlic and cheese for example will make a really tasty and nutritious meal in no time.I’ve been a keen home cook for some 50 years and this book has proved to be a great addition to my collection. I’d prefer paper copy, but for 99p and the convenience of the book available on phone and tablet, it’s a snip.

On,y just arrived but it looks to be the absolute Business on Italian cookery. Good quality book, big and heavy, nice paper, clear print big enough to read easily . Nice line drawings, no unnecessary glossy photos of vegetables or markets. This book assumes you know a bit about cooking. I can’t wait to get stuck in! It’s going to be my go to cook book.

Lovely, gives you loads of ideas

Put in one sentence. The one book of Italian Cookery you will ever need.Marcellus Hazan comes across on the page as a no nonsense Nonna who would not tolerate any wandering away from the hard and fast rules of a recipe and who would rap you on the back of the hand with a dripping wooden spoon for even thinking thinking about it; and we should thank her for it. The recipes display how with simple ingredients, even you can make amazing food.Selk the rest of your books on ebay and buy this one. It's all you need.

I am so pleased with this cookery book. I have loads and thought I did not need another but I was wrong. This is one of the best I have ever bought and I can't wait to work my way through it. It has given me a new lease of life to cook from scratch. Highly recommend.

It is a very helpful book and set out well". Would thoroughly recommend.

The intro has all sorts of info that I didn't know I needed to know (like how to tell when parmesan is too dry to be usefull and never to cook garlic till it goes brown)and so on . Really a very interesting book and an absolute solid foundation if you want to 'cook Italian'

Vert nice book!

Love the directions. They are very descriptive and well written. Nice to have recipes from all over Italy. Every recipe has a description of its origin. I was astonished with how delicious every recipe, so far, has turned out. Do yourself a big favor. Get this book. It’s absolutely worth it.

The book is Wonderfull, but my book had a lot of damage. For some reason amazon sends books in boxes or plastic bags without any kind of cushion. The book covers all the basics of traditional Italian cuisine really good, is text and some drawings, no pictures of the dishes, but is really good.

Marcella Hazan wird gerne mit Julia Childs verglichen und das nicht ganz zu unrecht.Die Rezepte sind authentisch, detailliert und gut beschrieben und decken die verschiedenen Regionen Italiens ab. Es sind ca 500 Rezepte enthalten (dabei ist es zugegenermaßen recht Pasta-lastig). Die Rezepte gehen weit über die üblichen Anweisungen hinaus. Jeder Schritt im Kochprozess wird detailliert erklärt, einschließlich der richtigen Temperaturen und Zeitpunkte für verschiedene Handgriffe. Dadurch erhält man nicht nur ein Rezept, sondern auch wertvolle Kenntnisse über Zutaten und Kochtechniken, die selbst in vielen Lehrbüchern selten so ausführlich behandelt werden. Besonders für Anfänger ist das sehr hilfreich, aber auch arriviertere Köche können hier noch was lernen. Auf Schnickschnack und aufwändige Foodfotos wird hier verzichtet, was ich als befreiend ansehe.Die Kindle-Ausgabe für ca 5 Euro macht das Buch eigentlich zu einem "Must-buy".

Um clássico, ensina com detalhes sem frescura. Explica as origens dos pratos, como devem ser executados. Muito interessante para quem ama culinária, além da simples execução de receitas.